Bakarawadi can be labeled as the most addictive snack food of Maharashtra, India! It is a stuffed, savory roll that is deep fried. Here is my baked version that is sure to satisfy your craving for the famous Bakarwadi!

Baked Bakarwadi!!!!!

There are two types of Bakarwadi in Maharashtra that are insanely popular. As far as I can remember, there have been people lined up outside the stores to buy them! Their popularity has not faded over the years. Of the two most popular ones, one is the bakarwadi from Pune and the other from Kolhapur. The covering made of besan or gram/chick pea flour is similar in both but each has a distinctive filling.

My recipe is to create a filling similar to the Chitale Bandhu bakarwadi in Pune. The added bonus is that I baked my bakarwadis so I can enjoy them guilt free 🙂 I have made them bigger in size an dare stuffed with the filling!

Here is how I made the Baked Bakarwadis-

I started by making the filling-

Ingredients for the filling all ready!Mix together the ingredients for the filling! …..mmmm…..smells so good already!

Then I made the dough. Dividing the dough into two parts, I rolled one part at a time, on a floured surface. It is important to roll the dough as thin as possible for this recipe.

Roll the dough, on a floured surface, as thin as possible

Spread ½ of the filling on the rolled out dough.

The filling is spread on top of the dough and then rolled up together.

I rolled it tight in a jelly roll fashion and cut the roll in about ¾ inch wide pieces. I repeated the process with the other half of the dough and the filling.

Thank you Greg! Sev i savailable in thick and thin varieties in packages. I get the thin ones that are not marked hot sev for the bakarwadi and chaat recipes, so I can add the chilies as I like them.I usually get the Masala Mirch brand as I have found it to be consistently good so far.

I don’t think I’ve heard of this before Sandhya, if I have, maybe I don’t remember it by that name?? I’m not too sure. It looks really good though, I like your step-by-step instructions and the first picture pops right out at you, very nice! Of course the baked version is always a bonus. Happy Diwali to you and your family.

Thank you so much Loretta! These are very popular in Pune, Bombay and kolhapur region of Maharashtra an din Gujarat too. I am addicted to them so am really happy that the baked version came out great:)
Now I have to try and eat healthy until Thanksgiving:)

I found the sev, then had to go back and get the thin variety. I just made a batch of these and they turned out excellent. I will be taking them to a potluck with me this evening. Thanks again for another new and excellent recipe.

I’d never heard of Sev before – I love to learn about different flavors/texture/types of food (checked it out on google! – lol) – this baked bakarwadi sounds really tasty Sandhya – thanks for sharing! 🙂

Thanks for the recipe Sandhya. Tasted this on my recent Pune visit from Chitle. Loved the spicy taste with little sweetness. Now you posted it. What a coincidence. Loved you baked it instead of deep frying.